Mexican (Style) Rice Recipe

Name: Mexican (Style) Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown rice; 1 ¾ cups water (stock or broth of choice); 1 onion, diced; 1 bell pepper, roasted, peeled, and diced (any color); 5 garlic cloves, minced; 1 (14 ounce) canof fire roasted diced tomatoes, drained (liquid is great to measure and add to your cooking water); 1 bay leaf; ½ teaspoon hot Mexican chili powder; ½ teaspoon roasted ground cumin; ½ teaspoon ground coriander; ½ teaspoon paprika (I like Spanish smoked, my bf doesn't, you decide); 1 tablespoon olive oil

Servings: persons

½ cup brown rice
1 ¾ cups water (stock or broth of choice)
1 onion, diced
1 bell pepper, roasted, peeled, and diced (any color)
5 garlic cloves, minced
1 (14 ounce) canof fire roasted diced tomatoes, drained (liquid is great to measure and add to your cooking water)
1 bay leaf
½ teaspoon hot Mexican chili powder
½ teaspoon roasted ground cumin
½ teaspoon ground coriander
½ teaspoon paprika (I like Spanish smoked, my bf doesn't, you decide)
1 tablespoon olive oil

1
Place pepper under broiler in your oven and rotate to evenly char all sides, turning with tongs is easiest, place in a Ziploc bag when properly charred, wait until it is completely cool to peel and dice.
2
Heat olive oil in a 1 qt pot, add onion, sautee until translucent, about 2-3 minutes.
3
Add rice and toast until color starts to change, 2-3 minutes.
4
add spices and garlic and = let cook 1 minute longer.
5
add your liquid, tomatoes, and pepper and bring to a boil, turn to low and allow to cook until all liquid is absorbed, 1-2 hours.
6
I've found that toasting brown rice gives it a MUCH longer cook time, if your liquid absorbs and rice is not yet tender, add more liquid and cook longer, don't fret :D.
7
This is a VERY long cooking side dish (but OH so worth it) so plan ahead.
8
Also, I don't like a lot of heat in my food, so this rice has almost NONE, if you like it hot add 1-2 roasted (same way as pepper) or fresh jalapenos or one of each for flavor and texture fun!

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup brown rice, 1 ¾ cups water (stock or broth of choice), 1 onion, diced, 1 bell pepper, roasted, peeled, and diced (any color), and more.

Yes, Mexican (Style) Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican (Style) Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions